Comments on: REVIEW: Getting Sauced at Leonoro’s

by: Brooke A. Brown

Mon, 24 Dec 2007 17:13:18 +0000

d.o.l. - Thank you for your kind words! I try to mix in food related topics with reviews as there are only so many restaurants in the Charleston area. That being said, I’ll try and up the review quotient for ‘08.

Stay tuned for more Blog Soup!

by: demosthenes.or.locke

Sun, 23 Dec 2007 23:38:05 +0000

I really liked this review. I wish you would do more reviews of Charleston restaurants and less “general interest” or “general food interest” blogging. Just my preference though.

by: Brooke A. Brown

Wed, 19 Dec 2007 19:23:37 +0000

ATP - Thanks for the comment! FYI - the folks at Leonoro’s will ship da sauce, so give ‘em a call!

by: ATP

Wed, 12 Dec 2007 16:47:09 +0000

I am a Manhattanite that loves Italian that lived for a piece on the East End. I still think about Leonardo’s. I dont know if it was because I was poor little teenaged skateboarder back then and everything tasted good or if Leonardo’s truly is special. I think it is the later. That place is classic and Charleston is lucky to have it. It should be put on the national register.

by: Brooke A. Brown

Fri, 30 Nov 2007 14:57:08 +0000

Hey Rich! Thanks for the great commentary!

The Brooklyn brewing company is one of my favorites (even though it’s not my namesake), and I agree that the brown ale would be a great complement. Dare to dream…

As for the meatballs, I’ve just found the quality to be too inconsistent. Some days they’re deliciously moist and tender, other days they’re like brown stones. Still, I continue to roll the dice.

I’ve tried the lasagna; actually, I normally order 1/2 lasagna, 1/2 spaghetti. My only beef (pun intended) with the lasagna is that I think it needs more ricotta.

One thing is consistent, though, and that’s da sauce.

by: Rich Ireland

Fri, 30 Nov 2007 03:43:40 +0000

OOOH… I just caught the comment on the Meatballs… I have to disagree. These are not “Ogida Balls” like so many I have had at other places. The spice and bread that is used is ground into the meat. The balls are pan fried and then out into sauce. Timing is everything here… If you go for dinner, you may be getting that mornings sauce and balls. If you go for lunch, you may get the better leftover sauce/balls that has sat overnight in which the flavors marry.

Also, you should try the lasagne… (no meat, but regionally authentic)

by: Rich Ireland

Fri, 30 Nov 2007 03:27:38 +0000

Brooke, Yes, ya Gotta Love Da Sauce… But next time treat yourself to the Veal. Ask Albert to bread it for you and he will. Normally he just fries it a little in an egg-wash. As for Parmigiano, well my boyz are all about Pecorino-Romano (I mean the real stuff), for that is where the Leonoros call home in the old country. The house dressing is tomato based, but it does not contain Leonoro’s sauce.

As for beer, well it’s hard to find a good one to go… I think you need a brown ale with a little bit of acidity to hold with the tomato. I am sure you were named after the right beer - Brooklyn Brown Ale….

by: Brooke A. Brown

Thu, 29 Nov 2007 17:37:30 +0000

You’re right, Chris. The beverage offerings are slim. Honestly, I’m surprised they don’t have a drink comprised of their sauce!

And Drew… Leonoro’s sauce would definitely stick to your insides. The sauce has body! Sometimes it comes across as soupy on the plate, but that’s only because the pasta wasn’t drained properly.

by: Chris Workman

Thu, 29 Nov 2007 15:34:41 +0000

You know, my problem is that they don’t serve beers that would pair well with the sauce. (that one’s for you, Rich)

by: Drew from NJ

Thu, 29 Nov 2007 15:01:15 +0000

mo sauce please is how how look at it. I want it to stick to my insides. A pinch of sugar can make a sauce really pop.

Umberto’s in Little Italy (NYC) is the place for sauce lovers.